Let us introduce you to Barry Callebaut's latest creation: Ruby chocolate is the fourth type of chocolate, next to dark, milk and white chocolate.
Crafted from the Ruby cocoa bean, this pink chocolate has intense fruit flavours while releasing fresh, sour notes.
Free of colourings or flavourings.
Applications: confectionery, chocolate work. It is not recommended to use Ruby chocolate for pastry (mousse, ganache, cream, icing) as the chocolate would lose some of its colour and flavour.